U.S. patent application number 12/514249 was filed with the patent office on 2010-02-11 for glycoalkaloid removal.
Invention is credited to Marco Luigi Federico Giuseppin, Marc Christiaan Laus.
Application Number | 20100036090 12/514249 |
Document ID | / |
Family ID | 38920644 |
Filed Date | 2010-02-11 |
United States Patent
Application |
20100036090 |
Kind Code |
A1 |
Giuseppin; Marco Luigi Federico ;
et al. |
February 11, 2010 |
GLYCOALKALOID REMOVAL
Abstract
The invention relates to a process for the removal of
glycoalkaloids, in particular from process streams such as those
encountered during isolation of proteins from potatoes.
Inventors: |
Giuseppin; Marco Luigi
Federico; (Gieten, NL) ; Laus; Marc Christiaan;
(Groningen, NL) |
Correspondence
Address: |
HOFFMANN & BARON, LLP
6900 JERICHO TURNPIKE
SYOSSET
NY
11791
US
|
Family ID: |
38920644 |
Appl. No.: |
12/514249 |
Filed: |
October 25, 2007 |
PCT Filed: |
October 25, 2007 |
PCT NO: |
PCT/NL2007/050514 |
371 Date: |
August 13, 2009 |
Current U.S.
Class: |
530/322 ;
530/344 |
Current CPC
Class: |
A23L 11/34 20160801;
A23J 3/14 20130101; A23J 3/16 20130101; A23L 5/273 20160801; A23J
1/006 20130101; A23J 1/16 20130101 |
Class at
Publication: |
530/322 ;
530/344 |
International
Class: |
C07K 1/14 20060101
C07K001/14 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 10, 2006 |
EP |
06077000.5 |
Jul 17, 2007 |
EP |
07112636.1 |
Claims
1. A process for removing glycoalkaloids from an aqueous solution
of a vegetable protein comprising contacting the solution with a
layered silicate for a period effective to adsorb the
glycoalkaloids, and separating the layered silicate from the
solution to obtain a substantially glycoalkaloid-free aqueous
solution of vegetable protein.
2. A process according to claim 1, wherein the vegetable protein is
a potato protein, a yam protein, a sweet potato protein, a taro
protein, an oca protein, or a cassava protein.
3. A process according to claim 1, wherein the aqueous solution,
before contacting with the layered silicate, comprises between 1
and 400 ppm of glycoalkaloids.
4. A process according to claim 1 carried out as part of a process
for isolating or recovering a protein or protein fraction from a
vegetable source.
5. A process according to claim 1, wherein the layered silicate is
a smectite-like clay mineral, such as montmorillonite, bentonite,
saponite, hectorite, fluorohectorite, beidellite, nontronite,
vermiculite, wilkinite, halloysite or stevensite.
6. A process according to claim 5, wherein the layered silicate is
a calcium bentonite, bleaching earth, or fuller's earth.
7. A process according to claim 6, wherein the layered silicate is
an activated calcium bentonite, activated bleaching earth, or
activated fuller's earth.
8. A process according to claim 1, wherein the aqueous solution of
the vegetable protein is contacted with the layered silicate at a
pH in the range of 3.0-4.5.
9. A process according to claim 1, wherein the aqueous solution of
the vegetable protein is contacted with the layered silicate at a
pH of at least 4.0, preferably at least 5.0, more preferably at
least 6.5, and even more preferably between 7.0 and 8.5.
10. A process according to claim 1, wherein the layered silicate is
added to the aqueous solution of the vegetable protein and, after a
period effective for the layered silicate to adsorb the
glycoalkaloids, removed.
11. A process according to claim 10, wherein the layered silicate
is removed by filtration/sedimentation.
12. A process according to claim 1, wherein the layered silicate is
used as a column material over which the aqueous solution of the
vegetable protein is passed as an eluent.
13. A process according to claim 12, wherein the layered silicate
has an average particle size of between 0.50 and 2.00 mm as
determined using a sieve analysis on a Retsch AS200.
14. A process for obtaining a native potato protein isolate
comprising patatin and protease inhibitor, comprising contacting
potato fruit juice with a layered silicate for a period effective
to adsorb the glycoalkaloids, and separating the layered silicate
from the solution to obtain a substantially glycoalkaloid-free
potato fruit juice; subjecting the substantially glycoalkaloid-free
potato fruit juice to a flocculation by a divalent metal cation at
a pH of 7-9; centrifuging the flocculated potato fruit juice,
thereby forming a supernatant; subjecting the supernatant to
expanded bed adsorption chromatography operated at a pH of less
than 11 and a temperature of 5-35.degree. C. using an adsorbent
capable of binding potato protein, thereby adsorbing the native
potato protein to the adsorbent; and eluting at least one native
potato protein isolate from the adsorbent with an eluent.
15. A process for obtaining a native potato protein isolate
comprising patatin and protease inhibitor, comprising subjecting
potato fruit juice to a flocculation by a divalent metal cation at
a pH of 7-9; centrifuging the flocculated potato fruit juice,
thereby forming a supernatant; subjecting the supernatant to
expanded bed adsorption chromatography operated at a pH of less
than 11 and a temperature of 5-35.degree. C. using an adsorbent
capable of binding potato protein, thereby adsorbing the native
potato protein to the adsorbent; eluting at least one native potato
protein isolate from the adsorbent with an eluent; and passing the
eluate over a column packed with a layered silicate to remove
glycoalkaloids.
16. A process according to claim 14, wherein the layered silicate
is a smectite-like clay mineral, such as montmorillonite,
bentonite, saponite, hectorite, fluorohectorite, beidellite,
nontronite, vermiculite, wilkinite, halloysite or stevensite.
17. A process according to claim 16, wherein the layered silicate
is a calcium bentonite, bleaching earth, or fuller's earth.
18. A process according to claim 17, wherein the layered silicate
is an activated calcium bentonite, activated bleaching earth, or
activated fuller's earth.
19. A process according to claim 15, wherein the layered silicate
has an average particle size of between 32 and 250 micrometer as
determined using a sieve analysis on a Retsch AS200.
20. Native potato protein isolate obtainable by a process according
to claim 13 having a glycoalkaloid content below 100 ppm,
preferably below 10 ppm.
Description
[0001] The invention relates to a process for the removal of
glycoalkaloids, in particular from process streams such as those
encountered during isolation of proteins from potatoes.
[0002] The potato belongs to the Solanaceae, or nightshade, family
whose other members include tomatoes, eggplants, peppers and
tomatillos. The proteins that can be found in potatoes have great
nutritional value. The nutritional qualities, i.e. protein
efficiency ratio and biological value, of these proteins have been
shown to be greater than those of casein and comparable to those of
whole egg. Potato protein is rich in lysine and theoretically an
excellent supplement for lysine-poor proteins such as those of
cereals.
[0003] Native potato proteins can tentatively be divided into three
classes (i) the patatin family, highly homologous acidic 43 kDa
glycoproteins (40-50 wt. % of the potato proteins), (ii) basic 5-25
kDa protease inhibitors (30-40 wt. % of the potato proteins) and
(iii) other proteins mostly high molecular weight proteins (10-20
wt. % of the potato proteins) (Pots et al., J. Sci. Food. Agric.
1999, 79, 1557-1564). Patatin is a family of glycoproteins that
have lipid acyl hydrolase and transferase activities and can
account for up to 40% of the total soluble protein fraction in
potato tubers.
[0004] Potato proteins may be isolated from potato fruit juice. In
the professional vocabulary, the undiluted juice from the potato
tuber is called potato fruit juice (PFJ), whereas the diluted juice
is designated potato fruit water. Both have a high content of
organic materials which give rise to high oxygen demand in waste
water from the potato starch plants. The potato fruit water also
contains phosphorous- and nitrogen-compounds which fertilize the
recipients. Some potato starch manufacturers employ evaporation or
reverse osmosis to concentrate potato fruit water for use as feed
supplement. Reverse osmosis, which is not as energy demanding as
evaporation, does however demand that the potato fruit water is
pre-treated and filtered to clarity to avoid clogging of the
membranes which hold inorganic salts and low molecular weight
organic components back in the concentrate.
[0005] Fresh potato juice is a complex mixture of soluble and
insoluble material comprising proteins, starch, minerals, toxic
glycoalkaloids, fibers and monomeric and polymeric reactive
phenols. Due to oxidation of natural phenolic compounds potato
juice may turn brown or black. Chemically, the phenolic compounds
are oxidized into quinones, which rapidly combine into a dark
polymer residue. During the oxidation process, the proteins may
undergo rapid reaction and partial crosslinking. This crosslinking
dramatically reduces the solubility of the proteins, potentially
resulting in sedimentation. Thus, from a technological point of
view, the complexity and instability of the potato juice makes the
separation and isolation of minimally denatured or modified potato
proteins much more complicated and economically demanding than the
isolation of proteins from other types of protein solution, such as
ewe or cow milk.
[0006] Another complication of purification of potato proteins is
formed by the presence of glycoalkaloids, which must be removed
before the potato proteins may be used in human nutrition and human
applications. Glycoalkaloids are well-known anti-nutritional
factors. The glycosylated forms of glycoalkaloids, such as
.alpha.-solanine and .alpha.-chaconine, show the highest toxicity.
The aglycons, such as solanidine, have a more than 100-fold lower
toxicity. .alpha.-Solanine and .alpha.-chaconine make up more than
95% of the total glycoalkaloid content in potatoes. Other
glycoalkaloids are for example tomatine, tomatidenol and
demissidine. In the context of the present disclosure, the level of
glycoalkaloids is expressed as the sum of all glycoalkaloids. In
case of potatoes this predominantly consists of .alpha.-solanine
and .alpha.-chaconine.
[0007] Glycoalkaloids have a bitter taste and negatively affect
many of the physical and/or biological properties of potato
proteins, especially when the pH is increased by adhering to the
soluble proteins as shown in the present disclosure. For food
applications, the taste threshold of glycoalkaloids is about
140-170 mg of glycoalkaloids expressed as .alpha.-solanine per kg
of product. This threshold strongly limits the applications of
known native potato protein isolates in foods.
[0008] Various attempts have been made to remove glycoalkaloids.
WO-97/42834, for instance, discloses a partial removal of
glycoalkaloids by various ultrafiltration methods at excessive
diafiltration conditions. Ultrafiltration can remove some
glycoalkaloids and salts, but does not remove contaminants of high
molecular weight, such as pectines, polyphenols and
proanthocyanidines and colored derivatives thereof, such as
epicatechins and anthocyanines, that are formed at pH values below
4.5.
[0009] Houben et al., J. Chromatogr. A, 1994, 661, 169-174 have
employed a HPLC method which, however, does not detect the aglycons
that are formed by enzymatic hydrolysis after prolonged processing
of potato juice.
[0010] In DE 100 60 512 it has been proposed to remove
glycoalkaloids from potato proteins by acidic extraction. This
method, however, is not suitable for achieving glycoalkaloid levels
below 100 ppm. Furthermore, this method can only be employed for
precipitated or coagulated protein, and not for native, soluble
protein.
[0011] Another method for removal of glycoalkaloids that has been
suggested is enzymatic hydrolysis. This method, however, does not
lead to removal of aglycon, which also binds to the potato proteins
with negative effects on their physical and biological
properties.
[0012] Fermentation is deemed unsuitable for safe removal of
glycoalkaloids in the production of native potato proteins.
Conversion by fermentation causes severe technical problems when
implemented at commercial scale. The bioconversions are costly and
have a low productivity. The micro-organisms that are used and
their metabolites may end up in the protein product, which is
undesirable.
[0013] One of the major problems in the isolation of potato
proteins is caused by the common method of recovering the potato
protein from the effluent of potato starch mills, which involves
heat coagulation. Attempts to isolate the proteins from the potato
juice using milder methods, such as membrane filtration and
precipitation by heat or acid treatment, have proven to be
inefficient on industrial scale. Membrane filtration applied
directly to unclarified and clarified potato juice has proven to be
very complicated and inefficient due to heavy fouling of the
membranes and concomitant loss of flux and separation ability. Both
membrane filtration and precipitation methods have significant
drawbacks when applied directly to the potato juice due to the lack
of selectivity between the desired protein product and other
components in the raw material. Membrane filtration, for example,
cannot separate the high molecular weight protein product from
polymerized phenolic compounds or polysaccharides since the
membrane will tend to retain them all. These compounds form
complexes with potato proteins and result in a poorly soluble
protein and low functionality in applications.
[0014] In the European patent application no. 06077000.5, an
improved method for isolating native proteins from potatoes has
been disclosed. This method comprises subjecting potato fruit juice
to a flocculation by a divalent metal cation at a pH of 7-9,
centrifuging the flocculated potato fruit juice, thereby forming a
supernatant, subjecting the supernatant to expanded bed adsorption
chromatography operated at a pH of less than 11 and a temperature
of 5-35.degree. C. using an adsorbent capable of binding potato
protein, thereby adsorbing the native potato protein to the
adsorbent, and eluting at least one native potato protein isolate
from the adsorbent with an eluent. This method constitutes a
significant improvement over earlier attempts to isolate potato
proteins in that the potato proteins are obtained in native, i.e.
non-denatured, form and in that a very high purity may be
reached.
[0015] Nevertheless, it has been found that the method may not
always reach sufficient removal of glycoalkaloids, particularly
when variations in raw materials are encountered. Depending on the
potato variety, the level of glycoalkaloids in the fruit juice may
vary considerably. Variations of a factor 4-10, or more, are common
in starch potato processing. For instance, the cultivars Seresta
and Kuras contain more than 110-200 ppm some cultivars up to 300
ppm glycoalkaloids in fresh weight potato, whereas an Aveka
cultivar contains only 30 ppm in fresh weight potato. The
glycoalkaloids tend to adhere to or co-fractionate with the
proteins. Potatoes that contain 1-1.5% soluble protein will lead to
protein solutions than contain more than 300 to 4000 ppm
glycoalkaloids on protein basis.
[0016] Also, glycoalkaloid levels may vary per variety depending on
the harvesting season and weather conditions. It has been found
that the method disclosed in the European patent application no.
06077000.5 may be difficult to adjust to cope with the variations
in glycoalkaloid level, particularly when these variations are
higher than 200 ppm. As a result, it may happen that the potato
protein isolates obtained contain unsatisfactory amounts of
glycoalkaloids.
[0017] There is thus still a need for a simple and effective method
to remove glycoalkaloids from process streams encountered during
isolation of potato proteins in native, soluble form on an
industrial scale.
[0018] In accordance with the invention, it has surprisingly been
found that glycoalkaloids may be removed from an aqueous solution
of a vegetable protein, such as potato protein or yam protein, by
adsorption using a layered silicate as adsorbent. Without wishing
to be bound by theory, it is postulated that the layered silicate
not only adsorbs glycoalkaloids, but can also play a role in
breaking up the complexes formed by the proteins and
glycoalkaloids, or complexes formed by proteins and partly to
completely deglycosylated glycoalkaloids, thereby achieving a more
effective and complete removal of glycoalkaloids from the
solution.
[0019] The invention accordingly relates to a process for removing
glycoalkaloids and/or alkaloids from PFJ, potato fruit water or an
aqueous solution of a vegetable protein comprising contacting the
solution to a layered silicate for a period effective to adsorb the
glycoalkaloids, and separating the layered silicate from the
solution to obtain a substantially glycoalkaloid-free aqueous
solution of vegetable protein.
[0020] A process according to the invention is highly economical
and effective even in a large scale production of the vegetable
protein. Using a process according to the invention, it has been
found possible to achieve glycoalkaloid levels as low as <10 ppm
(based on dry matter), thereby yielding a vegetable protein
suitable for any food or pharmaceutical application. The
glycoalkaloid level herein refers to the total of glycosylated and
deglycosylated glycoalkaloids. It has further been found that a
process according to the invention essentially does not suffer from
undesired loss of protein. Other advantages of the invention will
become clear from the present disclosure.
[0021] It will be understood that the aqueous solution of a
vegetable protein subjected to glycoalkaloid removal according to
the invention will be a solution comprising undesired amounts of
glycoalkaloids. Typical amounts of glycoalkaloids in the solution
lie between 1 and 300 ppm, preferably between 3 and 50 ppm. The
typical amount of glycoalkaloids in PFJ is in the range of 50-200
ppm on liquid basis, while the typical amount of glycoalkaloids in
protein isolates lies within the range of 1-40 ppm on liquid
basis.
[0022] In a preferred embodiment, a process according to the
invention is part of a process for isolating or recovering a
vegetable protein from its vegetable source. In the context of the
invention, the vegetable protein may be from any vegetable source
containing glycoalkaloids or alkaloids. Preferred examples include
potato, yam, sweet potato, taro, oca and cassava. Typical
concentrations of the vegetable protein in the aqueous solution
from which glycoalkaloids are to be removed according to the
invention are from 0.1 to 300 preferably from 0.5 to 50 ppm on
liquid basis. It is to be noted that the invention is specifically
directed to removal of glycoalkaloids from a solution of a
vegetable protein. This means that the protein is in its soluble
form preferably in its native, non-denatured form.
[0023] Other substances besides the vegetable protein and the
glycoalkaloids may also be present in an aqueous solution to be
subjected to a process according to the invention, as long as they
do not, or at least not substantially, affect the native,
non-denatured state of the vegetable protein. They will not, or not
to any significant degree, affect the effectiveness of a process
according to the invention for removing glycoalkaloids. If the
removal of glycoalkaloids is part of the isolation of a vegetable
protein, the nature and amount of these substances will depend on
the stage in the isolation of the vegetable protein at which the
removal is carried out. Typical examples of possibly present
substances are fatty materials, fibres and pectines. The presence
of organic solvents in which glycoalkaloids are readily soluble,
such as methanol and ethanol, is not preferred.
[0024] The layered silicate that is used in a process according to
the invention may be of a natural or synthetic nature. Preferably,
it has a large contact surface. Very suitable are layered silicates
are layered phyllosilicates composed of magnesium and/or aluminum
silicate layers which are each about 7-12 .ANG. in thickness.
Especially preferred are smectite-like clay minerals, such as
montmorillonite, bentonite, saponite, hectorite, fluorohectorite,
beidellite, nontronite, vermiculite, wilkinite, halloysite and
stevensite. Also fibrous clays, such as sepiolite, attapulgite,
palygorskite can be used. In a highly preferred embodiment, the
layered silicate is a calcium bentonite, bleaching earth, or
fuller's earth. It is further preferred that these layered
silicates are used in activated form, which means that they have
been treated with acid before use. The activation of layered
silicates can be carried out according to well-know procedures.
Examples of commercially available preferred layered silicates to
be used according to the invention are BleachAid.TM., Tonsil.RTM. a
trademark of Sud-Chemie, Tonsil.RTM. supreme 112FF, Tonsil.RTM.
Optimum 210FF, Standard 310FF, Standard 3141FF, Microsorb.RTM.
25/50 LSC-7, Engelhard Grade F-52, Engelhard Grade F-24, gumbrin,
AccoFloc.RTM. 352, AccuGel.TM. F, Akajo, Altonit SF, Ankerpoort
colclay A90, Aquagel.RTM., Aquagel Gold SEAL.RTM., asama, askangel,
baroco, ben-gel 11, yellow stone, western bond, natural gel,
hydrocol HSUF, kunigel V2, mineral colloid 101, mineral colloid
103, polargel, Bentonite magma, tixoton, and Volclay.RTM. bentonite
BC.
[0025] In one embodiment of the invention, the layered silicate is
simply added to the aqueous solution of the vegetable protein and,
after a period effective for the layered silicate to adsorb the
glycoalkaloids, removed. Typically, a residence time of between 10
and 90 minutes, preferably between 30 and 60 minutes is sufficient
to effect near complete removal of the glycoalkaloids present.
Advantageous in this embodiment, is that the layered silicate with
the glycoalkaloids adsorbed thereto will precipitate, thereby
facilitating an easy removal by filtration. In batch wise operation
gentle stirring is needed to suspend the particles and to maximize
adsorption. Adsorption is carried out at ambient temperature in the
range of 10-35.degree. C. A suitable particle size distribution is
at least 90 wt. % between 32 and 250 micrometer as determined using
a sieve analysis on a Retsch AS200.
[0026] In another embodiment of the invention, the layered silicate
is used as a column material over which the aqueous solution of the
vegetable protein is passed as an eluent. During elution, the
glycoalkaloids will adsorb to the layered silicate and at the
bottom of the column, the collected eluate is an aqueous solution
of the vegetable protein from which glycoalkaloids are essentially
completely removed. In accordance with this embodiment, it is
preferred that a rather coarse layered silicate is used.
Preferably, in this embodiment at least 80 wt. % of the layered
silicates have a particle size of between 500 and 2000 micrometer,
as measured using a sieve analysis on a Retsch AS200.
[0027] The height of the column in which the layered silicate is
packed in accordance with this embodiment is preferably between 60
and 100 cm. The bed dimensions can be in height to width ratio of
2:1 to 5:1 or higher. Typically, a residence time of between 10 and
120 minutes, preferably between 30 and 60 minutes is sufficient to
effect near complete removal of the glycoalkaloids present. Use of
the layered silicate in the form of a column over which the aqueous
solution of the vegetable protein is eluted allows for a very
efficient and economical process, which can even be performed in a
continuous manner. It will be understood, however, that after some
time the column material will become saturated with glycoalkaloids
and will have to be replaced with fresh material. It is preferred
that the saturation level of the layered silicate with
glycoalkaloids is monitored during performance of a process
according to the invention.
[0028] The optimum pH for carrying out a process according to the
invention depends on the pH of the aqueous solution of the
vegetable protein in relation to the physical properties, and in
particular the solubility, of the protein and protein fractions
involved. In the case of protease inhibitor isolates, a low pH such
as in the range of 3.0-4.5 can be used, whereas total protein
isolates or patatin isolates place more constraints on the pH range
that can be used. A pH of at least 4.0, such as at least 5.0, or at
least 6.5, preferably between 7.0 and 8.5, is preferred for
removing essentially all glycoalkaloids without significant loss of
protein due to precipitation or adsorption to the layered
silicate.
[0029] As mentioned above, it is preferred that a process according
to the invention is carried out as part of a process for isolating
a protein or protein fraction from a vegetable source. In
accordance with this embodiment, a process according to the
invention may be carried out on the vegetable fruit juice,
preferably potato fruit juice, as the aqueous solution of the
vegetable protein. It has been found that the use of a layered
silicate in potato fruit juice will lower the glycoalkaloid level
from 30-200 ppm to 0.5-1 ppm. This will lead to a process stream
that can be used for both heat coagulated protein processes as mild
separation processes.
[0030] In a highly preferred embodiment, a process according to the
invention is carried out as part of a process for isolating a
protein or protein fraction as disclosed in the European patent
application no. 06077000.5. This process comprises the steps of
[0031] subjecting potato fruit juice to a flocculation by a
divalent metal cation at a pH of 7-9; [0032] centrifuging the
flocculated potato fruit juice, thereby forming a supernatant;
[0033] subjecting the supernatant to expanded bed adsorption
chromatography operated at a pH of less than 11, and a temperature
of 5-35.degree. C. using an adsorbent capable of binding potato
protein, thereby adsorbing the native potato protein to the
adsorbent; and [0034] eluting at least one native potato protein
isolate from the adsorbent with an eluent, and leads to a highly
pure native potato protein isolate with a minimum of denatured
protein and stable solubility. It is preferred that the layered
silicate is used to remove glycoalkaloids after the step of
expanded bed adsorption chromatography.
[0035] According to this embodiment, the potato fruit juice is
pre-treated with a divalent metal cation at a pH of 7-9, preferably
7.0-7.5, to flocculate undesired material, followed by a separation
of the flocks by centrifugation. A particularly suitable divalent
metal cation is Ca.sup.2+. It has been found that this
pre-treatment removes undesired material such as negatively charged
polymers, pectins, to some extent glycoalkaloids, and
micro-organisms from the potato fruit juice. In particular, the
removal of pectins and glycoalkaloids is advantageous, since these
compounds adhere to the potato proteins and may cause flocculation.
These compounds thus lead to an unstable protein isolate.
[0036] In the second step of the process, the supernatant is
subjected to expanded bed adsorption chromatography. This technique
is described in WO-A-2004/082397, which document is hereby
incorporated by reference. In contrast to the method described in
WO-A-2004/082397, according to process of the invention it is
advantageous to keep the temperature of the starting material below
35.degree. C. for a better stability of patatin. Furthermore, in
the process of the invention it is preferred to use a moderately
high flow rate, typically in the range of 600-1200 cm/h.
[0037] The expanded bed adsorption chromatography is operated at a
pH of less than 11, preferably at a pH of less than 10.
[0038] The native potato proteins in the pre-treated potato fruit
juice are isolated from the supernatant by binding them onto a
suitable adsorbent in the expanded bed adsorption column.
[0039] Column materials that bind native potato proteins include
mixed-mode adsorbentia such as Amersham Streamline.TM. Direct CST I
(GE Healthcare), Fastline.TM. m adsorbentia (Upfront Chromatography
A/S), macroporous adsorbentia such as Amberlite.TM. XAD7HP (Rohm
& Haas Company) and ion exchange adsorbents (for patatin
isolates and purification see G. Koningsveld, "Physico-chemical and
functional properties of potato proteins", PhD thesis, Wageningen
University, Wageningen, The Netherlands, 2001; for protease
inhibitor isolates see L. Pouvreau, "Occurrence and
physico-chemical properties of protease inhibitors from potato
tuber (Solanum tuberosum)", PhD thesis, Wageningen University,
Wageningen, The Netherlands, 2004). The adsorbent with adsorbed
native potato proteins is subsequently eluted with a suitable
eluent in order to retrieve the native potato protein isolate. The
eluent preferably has a pH in the range of 4-12, more preferably in
the range of 5.5-9.0.
[0040] Preferably, the native potato protein isolate has an
isoelectric point above 4.8, a molecular weight of more than 5 kDa
and a glycoalkaloid concentration of less than 150 ppm on protein
basis.
[0041] In a preferred embodiment using mixed-mode adsorbentia the
proteins can be fractionated to both isoelectric point and
molecular weight. This allows separating the patatin and protease
inhibitor fractions. Patatin isolates are eluted at a pH of
5.7-8.7, preferably at a pH of 5.8-6.2. Protease inhibitors are
eluted at a pH of 5.8-12.0, preferably at a pH of 6.0-9.5.
[0042] The mixed-mode adsorbentia can be used in two modes. The
first mode is selective elution, which comes down to binding of
essentially all of the potato protein and subsequently eluting a
first desired potato protein fraction with an appropriate buffer
and eluting a second desired potato protein fraction with another
appropriate buffer. The second mode is selective adsorption, which
comes down to binding of a first desired potato protein fraction on
one column at an elevated pH, and adjusting the effluent to a lower
pH so that a second desired potato protein fraction can bind on a
second column.
[0043] Selective elution is described in the examples. Selective
adsorption for instance involves passing a potato fruit juice at pH
5.0-7.0, typically at pH 6.0, over a first column to bind the
protease inhibitor fraction. The protease inhibitor fraction may be
eluted using an appropriate buffer as described above. The effluent
of the first column is adjusted to a pH of 4.5-5.0, preferably to a
pH of 4.8, and passed over a second column to bind the patatin
fraction. Patatin is eluted using an appropriate buffer as
described above. Selective adsorption yields a robust processing
and higher purity of the isolates than selective elution.
[0044] After elution, the native potato proteins may advantageously
be concentrated by ultrafiltration. The choice of the
ultrafiltration membrane material can strongly influence the
selectivity. Preferably, the ultrafiltration membrane is negatively
charged and comprises regenerated cellulose, polyethersulphones and
polysulphones (PES). Protease inhibitors isolates may be
concentrated using PES based membranes with a molecular cut-off of
2-20 kDa, and to some extent 30 kDa. Patatin isolates may be
concentrated using PES based membranes with a molecular cut-off of
5-30 kDa or a regenerated cellulose based membrane with a molecular
cut-off of 5-30 kDa. These membranes can be implemented as tubular,
spiral wound, hollow fibre, plate and frame, or as cross-rotational
induced shear filter units.
[0045] Ultrafiltration membranes should be operated at conditions
that lead to concentration effectively. Patatin isolates are
ultrafiltrated at pH values of 4.0-6.0, preferably pH 4.5-5.4. For
protease inhibitor isolates pH values of 3-7, preferably 3.2-4.5
are used. After removal of glycoalkaloids the pH can be increased
to pH 7-10 to enable high fluxes through the membranes. Protease
inhibitors are preferably processed at low pH of 3.0-5.0.
[0046] The native potato protein isolate thus obtained is
essentially free from toxic components and colour. The isolate is
further organoleptically neutral and stable. Additional
purification steps in the process of the invention can be the
following. An ion-exchange step may be applied to isolate protease
inhibitors or patatin with an alkaline or acid elution.
[0047] The removal of glycoalkaloids in accordance with the
invention is preferably included in a process as disclosed in the
European patent application no. 06077000.5 after the expanded bed
adsorption chromatography and after ultrafiltration, if included.
This means that it is preferred that after the elution of the
expanded bed, a second elution over a column of a layered silicate,
essentially as described above is performed.
[0048] The invention also encompasses a native potato protein
isolate obtainable by a process according to this embodiment, and
having a glycoalkaloid content below 100 ppm, preferably below 10
ppm.
[0049] The invention will now be further elucidated by the
following, non-restrictive examples.
EXAMPLES
[0050] Protein Determination
[0051] The protein concentration was estimated by measuring the
adsorption at 280 nm of an adequate dilution of a sample in a 0.1 M
NaOH solution. This absorption at 280 nm corresponds with protein
as determined by nitrogen level.times.6.25 by the equations. The
baseline is adjusted to zero with 100 mM NaOH. For patatin the
equation is patatin=(OD 280 nm.times.dilution factor +0.0007)/1.10
[mg/g]); for protease inhibitor isolates the equation is protease
inhibitor=(OD 280 nm.times.dilution factor+0.0301)/1.02 [mg/g].
[0052] Total Glycoalkaloid Determination
[0053] Glycoalkaoids were determined using both a HPLC method
(Houben et al., J. Chromatogr. A, 1994, 661, 169-174) and a
colorimetric method (Walls et al., J. Chem. Ecol. 2005, 31,
2263-2288). The first analysis determines the main glycoalkaloids,
the second analysis is a quick assay that determines both total
glycoalkaloids and the aglycons after acid hydrolysis. In the
colorimetric analysis all the glycoalkaloids are de-glycosylated by
acid treatments into solanidine. The resulting material is
extracted with chloroform and the reaction product with methyl
orange is measured at 420 nm. The levels of both .alpha.-solanine
and .alpha.-chaconine was determined using the HPLC method. The
detection level was >0.15-0.3 ppm.
Example 1
[0054] Fresh potato fruit juice from the potato variety Seresta was
obtained from a potato starch factory at Ter Apelkanaal, The
Netherlands. The potato fruit juice was obtained after the removal
of starch and fibres. Various amounts of BleachAid.TM. (bentonite)
(Engelhard) were added to 100 ml of potato fruit juice (0, 1, 5,
10, 50 and 100 g/l).
[0055] The liquids were shaken slowly at 180 rpm in a 250 ml shake
flask for 4 hours at room temperature. After 4 hours the
BleachAid.TM. was sedimented and decanted. The supernatant was
analysed for protein and total glycoalkaloid levels. The protein
was determined by measuring the optical density at 280 nm in 100 mM
NaOH using an appropriate dilution. Total glycoalkaloid (TGA)
levels were determined using a colorimetric assay and measuring the
optical density of the alkaloid complex at 420 nm. Untreated potato
fruit juice was used as reference. The results are summarized in
Table 1 and FIG. 1.
TABLE-US-00001 TABLE 1 Effect of BleachAid .TM. in TGA removal
Protein TGA OD 280 nm OD 420 nm Added initial pH pH after 4 hours
100x diluted average PFJ* 5.80 n.a. 0.603 0.725 0 g/l 5.77 5.51
0.414 0.665 1 g/l 5.76 5.47 0.403 0.476 5 g/l 5.73 5.44 0.382 0.267
10 g/l 5.69 5.40 0.361 0.193 50 g/l 5.46 5.22 0.298 0.170 100 g/l
5.26 5.01 0.281 0.164 n.a.: not applicable. *PFJ not treated in a
shake flasks, not sedimented..
[0056] The TGA analysis shows a value of 0.20 or lower at high
dosing. This corresponds to the effects of other small compounds in
the potato fruit juice that form similar complexes in the
calorimetric assay.
[0057] Potato fruit juice contains many compounds that adsorb at an
optical density of 280 nm. Analysis of the protein using
electrophoresis, SDS PAGE, ware carried out to analyse the effects
of bentonite dosing on protein composition and protein. The results
are shown in FIG. 2.
[0058] Incubation of potato fruit juice with BleachAid.TM.
(bentonite) resulted in an affective removal of glycoalkaloids.
Dosing of 10-100 g/l to potato fruit juice gave a near complete
removal of glycoalkaloids. Additional glycoalkaloid analysis using
the HPLC method showed a glycoalkaloid level of .alpha.-solanine
and .alpha.-chaconine of less than 0.3 ppm. The initial levels of
TGA in the potato fruit juice were 66 ppm.
[0059] The background of the analysis was significant by
interference of low molecular compounds and partly the protease
inhibitors that are co-extracted in the colorimetric method. The
HPLC analysis gave reliable analysis of the residual glycoalkaloid
levels.
[0060] Dosing of 1-10 g/l of BleachAid.TM. did not lead to a
significant loss (<2%) of protein. The observed reduction of OD
280 nm of 2.7, 7.7 and 12.8% respectively was not found in the
protein analysis by electrophoresis. Dosing of high levels of
BleachAid.TM. resulted in significant, but acceptable
acidification.
[0061] The kinetics of TGA adsorption were determined by adding 5
g/l BleachAid.TM. to 100 ml potato fruit juice gently shaken at
room temperature. The results are shown in Table 2 and FIG. 3.
TABLE-US-00002 TABLE 2 Kinetics glycoalkaloid removal from potato
fruit juice TGA as OD TGA as OD pH 420 nm 420 nm Incubation time pH
Added 5 g/l no 5 g/l BleachAid .TM. Min no BleachAid .TM. BleachAid
.TM. BleachAid .TM. Average 0 5.86 n.a. 0.604 0.604 15 5.92 5.90
0.578 0.407 30 5.92 5.89 0.560 0.320 60 5.90 5.87 0.578 0.263 120
5.88 5.87 0.556 0.192 180 5.84 5.84 0.567 0.253
[0062] Within 60 minutes the TGA levels were below the detection
limit of the colorimetric assay. HPLC analysis showed that the
initial TGA level of the residual level of TGA was below 0.3
ppm.
Example 2
[0063] Eluates containing protease inhibitors derived from the
adsorption process as described in Example 1 method 10 of European
patent application no. 06077000.5 were used as starting material.
Solutions with initial pH values of 3.45 and 11.27 were used to
start a pH range. The pH dependence of binding to BleachAid.TM. was
tested. 10 ml protease inhibitors eluate with set pH were incubated
during 2 hours with 0, 1 and 5 g/l BleachAid.TM. in a shake flask.
The BleachAid.TM. was removed by sedimentation. The TGA and protein
levels were determined as presented in table 3.
TABLE-US-00003 TABLE 3 Effect of pH on adsorption of TGA to
BleachAid .TM. Protein as TGA OD 280 nm TGA as OD TGA reduction
BleachAid .TM. Final (25.times. 420 nm delta OD as % in OD Initial
pH added (g/l) pH diluted) Average** 420 nm 420 nm 3.45 0 3.45
0.438 0.262 0 1 3.45 0.438 0.235 0.028 10.4 5 3.44 0.424 0.163
0.010 37.9 4.45 0 4.47 0.420 0.247 0 1 4.45 0.417 0.200 0.047 18.8
5 4.44 0.412 0.160 0.087 35.2 5.45 0 5.44 0.402 0.210 0 1 5.43
0.398 0.160 0.051 24.0 5 5.42 0.390 0.129 0.081 38.4 6.43 0 6.39
0.399 0.208 0 1 6.40 0.398 0.152 0.056 26.8 5 6.36 0.390 0.086
0.122 58.5 8.50 0 8.36 0.396 0.184 0 1 8.11 0.392 0.155 0.029 15.7
5 7.52 0.388 0.105 0.079 42.9 9.53 0 9.26 0.459 0.175 1 9.10 0.460
0.263 5 8.51 0.455 0.187 11.27 0 10.88 0.464 0.235 0 1 10.51 0.458
0.179 0.056 23.8 5 9.98 0.477 0.162 0.073 31.0 **Lowest value for
this assay is 0.08 by interference; corresponding to .ltoreq.0.3
ppm in the HPLC analysis
[0064] The small decrease in OD 280 nm and OD 420 nm at increasing
pH in samples with 0 g/l added BleachAid.TM. were caused by
dilution at setting the pH with 4 M NaOH. The background signal of
the calorimetric assay was increased when measuring the protease
inhibitor eluates. The colorimetric assay gave a background of
0.06-0.08 units at 420 nm. HPLC analysis showed a TGA level in
those samples of less than 0.3 ppm. TGA removal showed an optimum
at pH 6.43 with levels below 0.3 ppm. pH values below 4 and above
9.5 resulted in a precipitation and loss of proteins. BleachAid.TM.
could be separated from the sedimented protein as it sediments much
faster than the protein flocks.
Example 3
[0065] Eluates with patatin derived from the adsorption process as
described in Example 1 method 9 of European patent application no.
06077000.5 were set at pH 4.5; 5.5; 6.5 and 7.5. 10 ml sample was
incubated with 5 g/l of the selected bentonite in a 15 ml falcon
tube during 90 minutes while gently shaking at room temperature.
All samples were centrifuged at 500 rpm (44.times.g) for 2 minutes
as some bentonites did not sediment well. Two blanks without
betonites were incubated in the same way. The TGA and protein
levels were determined as presented in Table 4.
TABLE-US-00004 TABLE 4 Removal of TGA using various bentonites at
various pH Protein as TGA as pH after OD 280 nm OD 420 nm pH 90 min
25x diluted Average blank1 4.5 4.52 0.148 0.157 5.5 5.60 0.177
0.179 6.5 6.64 0.168 0.167 7.5 7.41 0.167 0.148 Tonsil .RTM.
supreme 112FF 4.5 4.37 0.103 0.064 5.5 5.44 0.117 0.053 6.5 6.46
0.146 0.048 7.5 6.97 0.155 0.065 blank2 4.5 4.51 0.144 5.5 5.59
0.166 0.107 6.5 6.61 0.172 0.100 7.5 7.42 0.185 0.030 Tonsil .RTM.
Optimum 4.5 4.44 0.162 0.020 210FF 5.5 5.52 0.174 0.027 6.5 6.52
0.184 0.007 7.5 7.06 0.172 0.104 Tonsil .RTM. Standard 4.5 4.50
0.143 0.000 310FF 5.5 5.55 0.172 0.007 6.5 6.64 0.195 0.002 7.5
7.21 0.198 0.006 Tonsil .RTM. Standard 4.5 4.35 0.140 -0.001 3141FF
5.5 5.39 0.155 0.008 6.5 6.45 0.163 -0.003 7.5 6.98 0.170 0.006
Engelhard BleachAid .TM. 4.5 4.37 0.125 0.007 5.5 5.43 0.146 -0.005
6.5 6.47 0.152 -0.003 7.5 7.02 0.160 0.001 Not treated 4.5 n.a.
0.165 0.103 5.5 n.a. 0.174 0.092 6.5 n.a. 0.171 0.097 7.5 n.a.
0.171 0.082
[0066] All bentonites tested could be used to remove the TGA in
patatin solutions to levels below the detection limit of the
calorimetric analysis method. The HPLC method showed TGA levels
below 0.3 ppm. The use of pH values with or without bentonite below
or equal to pH 5.5 resulted in protein precipitation that was
removed by centrifugation together with the bentonite.
[0067] Dose effects of BleachAid.TM. on TGA removal in patatin
eluates were evaluated as follows. 40 ml Patatin eluates were
incubated with BleachAid.TM. of Engelhard/BASF at pH 7.0. After 90
minutes the bentonite was separated by centrifugation for 5 minutes
at 500 rpm (44.times.g). The results are shown in Table 5 and FIG.
4.
TABLE-US-00005 TABLE 5 Dose effects on TGA removal TGA TGA as OD
HPLC BleachAid .TM. OD 280 nm 420 nm ppm ppm g/l pH 25.times.
diluted average Solanine average starting 7.04 0.197 0.141 9.3 8.7
9.0 material 0 7.04 0.181 0.147 8.8 8.7 8.75 0.1 7.02 0.179 0.124
7.2 7.4 7.3 0.5 7.01 0.178 0.088 3.2 3.0 3.1 1 6.99 0.176 0.062 1.0
1.0 1.0 2.5 6.91 0.172 0.057 0.4 0.3 0.35 5 6.82 0.175 0.060 0.1
0.2 0.15
[0068] TGA was effectively removed by incubation with
BleachAid.TM.. Both calorimetric and HPLC TGA analysis showed the
effective TGA removal with dosages above 1 g/l bentonite. No
significant protein loss was found, expressed as OD 280 nm, under
these conditions. In packed columns using BleachAid.TM., in
particular the course grade F-24 bentonite of Engelhard with dosing
of much more than 600 g/l, led to TGA levels in the treated patatin
eluates below 0.3 ppm.
[0069] The kinetics of TGA removal in patatin eluates were
evaluated as follows. 40 ml Patatin eluate was incubated with 1 g/l
BleachAid.TM. for 0, 15, 30, 45 and 60 minutes. After 90 minutes
the bentonites were separated by centrifugation for 5 minutes at
500 rpm (44.times.g). The results are shown in Table 6 and FIG.
5.
TABLE-US-00006 TABLE 6 Kinetics of TGA removal of patatin eluates
Protein as TGA TGA OD 280 nm TGA as HPLC HPLC solanine Time
25.times. diluted OD 420 nm solanine in ppm Min Average Average in
ppm Average 0 0.203 0.154 9.4 9.3 9.35 15 0.202 0.125 5.4 4.9 5.15
30 0.204 0.099 2.8 2.3 2.55 45 0.203 0.087 2.0 2.0 2.0 60 0.206
0.095 1.6 1.6 1.6 75 0.206 0.065 1.2 1.2 1.2 90 0.206 0.070 1.3 1.3
1.3
[0070] It was found that 1 g/l BleachAid.TM. can bind TGA
effectively from a patatin eluate to levels of 1.2-1.3 ppm. After
ultrafiltration and spray-drying of this diluted eluate, the dried
product contained less than 100 ppm TGA. Similarly concentrates of
protease inhibitors with a 4-20% protein on dry matter yielded a
residual TGA level of 1-2 ppm. This yielded a dried product with
TGA levels of less than 10-80 ppm.
Example 4
[0071] XK 50/30 chromatography column (Amersham Biosciences),
Peristaltic pump (Masterflex), patatin eluate derived from the
adsorption process as described in Example 1 method 9 of European
patent application no. 06077000.5, Grade F-24 bentonite.
[0072] Approximately 500 ml of Engelhard Grade F-24 bentonite
granules were prewashed with water and allowed to sediment. The
finest material was removed to prevent the column from clogging.
The bentonite material obtained in this way was transferred
quantitatively to the Amersham column and washed with 2 column
volumes of demineralised water running in upflow orientation. 2 l
of Patatin eluate of pH 7.6 were run over the column at a speed of
7 ml/minute (residence time of 60 minutes). Fractions were
collected at one hour time intervals and analysed for protein- and
glycoalkaloid levels. The results are summarized in Table 7.
TABLE-US-00007 TABLE 7 glycoalkaloid removal in a column Sample
Time OD 280 nm (25.times. PPM number Comment (h) diluted) TGA
Duplicate 1 Starting 0 0.13 10.6 10.4 values 2 1 0.05 -- -- 3 2
0.09 -- -- 4 3 0.09 0 0 5 4 0.10 0 0 6 5 0.10 0 0
[0073] Grade F-24 bentonite can quantitatively remove
glycoalkaloids in a packed column with a residence time of 60
minutes. The OD 280 nm signal is slightly lower after the column
due to some initial protein loss and removal of colouring
components.
Example 5
[0074] Eluates with patatin were derived from the adsorption
process as described in Example 1 method 9 of European patent
application no. 06077000.5. Eluates containing protease inhibitors
were derived from the adsorption process as described in Example 1
method 10 of European patent application no. 06077000.5.
Subsequently the samples were concentrated by ultrafiltration with
polyether sulphonate membrane with a molecular cut off of 10 kDa.
Seresta is a high glycoalkaloid potato variety with levels of 200
ppm in fresh weight potato. Aveka is a low glycoalkaloid potato
variety with levels of 30 ppm in fresh weight potato. The results
are summarized in Table 8.
TABLE-US-00008 TABLE 8 glycoalkaloid removal using ultrafiltration
TGA Protein TGA Protein Initial concentration TGA level
concentration TGA [ppm on after Final [ppm on initial initial
protein ultrafiltration concentration protein Protein solution
[g/l] [ppm] basis] [g/l] [ppm] basis]** Patatin eluate 6 16 2695 93
39 425 ex Seresta Above concentrate 92 33 298 diafiltrated 5 times
Patatin eluate 4.4 11 3090 28.6 40 1103 ex Seresta Patatin eluate
3.5 14 3181 38.7 32 1044 ex Seresta Protease inhibitor 11.8 20 1695
105.7 55 520 eluate ex Seresta Patatin eluate 8 2.7 333 110 11 98
ex Aveka Protease inhibitor 14 5.7 410 140 21 144 eluate ex Aveka
**analysed in final dried product.
Example 6
[0075] Particle size distributions were determined on a sieve
Retsch AS200 control "g" operating at 200 mm amplitude with
interval times of 10 seconds over a period of 5 minutes using
appropriate sized sieves. The results are shown in Tables 9 and
10.
TABLE-US-00009 TABLE 9 Particle size distributions Particle size
distributions in % for granular bentonite Grade F-24 Fraction
(micrometer) % >2 000 7.1 2 000-1 000 64.5 800-1 000 9.0 500-800
11.5 <500 7.9
TABLE-US-00010 TABLE 10 Particle size distributions Particle size
distribution in % for bentonite powder BleachAid .TM. Fraction
(micrometer) % >500 0 300-500 0.3 250-300 1.7 150-250 21 90-150
27.5 60-90 18.5 32-60 25.4 <32 5.6
* * * * *